In a food processor or blender, combine the mint, yogurt, oil, sugar and salt and pepper to taste, processing just until the mint is chopped into very small pieces. Set aside.

To flatten the chicken breasts, place the chicken between 2 sheets of plastic wrap and, using your hand, a skillet or a rolling pin, gently press each piece to an even thickness of between 1/4 and 1/2 inch; or butterfly the breasts by cutting about three-quarters of the way through at the thickest part. Do not cut all the way through. The breasts may then be opened flat like a book and the breasts will be of a more uniform thickness.

Transfer the chicken to a shallow dish just large enough to hold the pieces in a single snug layer. Pour the mint-yogurt mixture over the top and turn to coat both sides. Cover and refrigerate for at least 4 hours but no more than 12 hours.

Preheat the grill. If using gas, set the grill to medium. If using charcoal, build a medium-hot fire.

When the grill is ready, lightly oil the grill rack. Remove the chicken breasts from the marinade, shaking gently to allow any excess to drip off; some of the marinade should adhere to the chicken breasts. Discard the remaining marinade.

Transfer the chicken to the grill, cover and cook, turning once, until the chicken is cooked through, 4 to 6 minutes per side. Watch the chicken closely; if the chicken shows any signs of burning, immediately transfer it to a cooler part of the grill. Serve immediately. Makes 4 servings.

  

GRILLED CHICKEN WITH SWEET-AND-SOUR BARBECUE SAUCE

 1 teaspoon vegetable oil

 1 small (about 4 ounces) onion, finely chopped

 1/2 cup apricot preserves

 1-1/2 cups ketchup

 1/4 cup apple cider vinegar

 1 tablespoon Worcestershire sauce

 Hot red pepper sauce, such as Tabasco, to taste

 Salt and freshly ground black pepper to taste

 3/4 cup wood chips

 2-1/2 to 3 pounds bone-in, skin-on chicken parts

In a 2-quart pot over medium heat, heat the oil. Add the onion, reduce the heat to low and cook until softened, about 10 minutes. Add the preserves, ketchup, vinegar, Worcestershire and hot sauces and salt and pepper to taste and stir to combine. Increase the heat to medium and bring to a boil. Immediately reduce the heat to medium-low or low; the sauce should barely simmer. Cook, stirring occasionally, for 45 minutes. Use immediately or set aside to cool, cover and refrigerate until needed.

Soak the wood chips in water for at least 30 minutes. Have ready 6 large squares of aluminum foil.

Prepare the grill for indirect cooking. If it's a charcoal grill, build the fire on 1 side (the chicken will go over a drip pan on the other side of the grill). If it's a gas grill, turn on all the burners to preheat then turn off 1 burner just before you put the chicken over that spot. If your grill has a thermometer, try to keep the heat between 350 and 400 degrees.

Divide the drained chips among the foil squares and wrap the chips to form a packet. Using a knife, make several small slashes in each packet. When the grill is ready, place 2 of the wood chip packets on the coals or over the hottest part of the grill.

Season the chicken with salt and pepper to taste. Arrange the chicken pieces in a single layer on the grill rack away from the heat, making sure there is no fire directly below the chicken. (The chicken may need to be cooked in 2 batches.) Cover the grill and cook, keeping an eye on the grill. It may be necessary to adjust the heat by adding coals to the fire to maintain an even cooking temperature of 350 to 400 degrees. You may also need to add new wood chip packets if the old ones stop smoking.

Grill the chicken, without turning, for 25 minutes. Baste the chicken, turning to coat both sides, with about 3/4 cup of the sauce. Grill until the chicken is cooked through, about 15 minutes longer, basting with the sauce 1 more time.

Return the remaining sauce to medium heat and heat until warmed through. Remove from the heat; cover to keep warm. Serve the chicken immediately and pass the sauce on the side. Makes 4 to 6 servings.